Salmon ceviche

Ceviche is a dish from South and Central America, where the fish is "cooked" in the acid from lime. It tastes delicious as a starter, as part of a tapas meal or a small lunch. It is important that the fish is very fresh. I always use Salma, which is vacuum packed. This recipe is suitable for 4 people, as a starter.

400 g salmon

The juice of 1 lime

1 diced avocado

1 red chili, finely chopped

1/2 mango in cubes

1 finely shredded spring onion

1 finely chopped pot of coriander

Cut the salmon into thin slices and place them on a plate. sprinkle well with lime juice. Sprinkle over the rest of the ingredients and leave the ceviche cold for at least 1 hour. If you prefer the salmon completely "cooked through", it can be left overnight.


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